Norm's Potato Cakes

Submitted by Kookaburra

"Potato cakes were my dad's specialty. He often cooked them for lunch on Saturdays. I still use his recipe. To make this dish extra special, top the cooked potato cakes with a spoonful of your favorite mayonnaise (we prefer the nutty flavor of soy mayonnaise), sour cream, or ranch dressing. A sprinkling of chopped chives or finely sliced green onions or a generous shake of paprika gives a nice finishing touch. Accompanied by a crisp green salad, this makes a perfect light supper or lunch dish."

 

• Ready In: 20mins
• Ingredients: 12
• Serves: 2-4

ingredients

• 3 -4 potatoes
• 1 onion
• 1 egg, lightly beaten
• 1 tablespoon plain flour (all purpose)
• 1⁄4 teaspoon fresh ground black pepper
• 1⁄4 teaspoon salt
• 1 tablespoon olive oil
• 1 tablespoon butter or 1 tablespoon margarine

• add any

• 1 teaspoon dried herbs (optional)
• 1 pinch nutmeg (optional) or 1 pinch cayenne pepper (optional)
• 1⁄2 cup grated cheese (optional)
• 1 (125 g) can sweet corn, drained (optional)

directions

1. Peel and grate the potatoes and the onion into a small mixing bowl.
2. (I use the grating blade of my food processor but grating by hand works just as well.) Stir in the egg and the flour.
3. If the batter looks to runny add a little more flour- if it is too dry, add a splash of milk.
4. Season well with pepper and salt and any other optional ingredients.
5. Melt oil and butter together in a medium frypan and heat until sizzling.
6. You can now add the batter in one of two ways: Dad's Method- Add spoonfuls of batter to the pan to form circles about 8-10cm (4 inches) in diameter.
7. Cook for about 5 minutes on each side or until golden brown.
8. Cook in batches of 2 or 3 and keep warm on a plate in an oven set on a low temperature.
9. My Method- Tip all of the batter into the frypan and flatten it out with the back of a spoon so that it fills the whole pan evenly.
10. Cook on one side for about 5 minutes then invert a dinner plate over the top of the pan and tip the potato cake onto the plate.
11. Now, simply slide the cake back into the pan and cook on the other side for about 5 minutes.
12. When both sides are cooked, invert the potato cake onto the plate again and cut it into wedges.
13. Serve topped with mayonnaise, sour cream or ranch dressing and chopped chives or chopped green onions.

Reviews

[eatrealfood]

This is a wonderful recipe I will be making many times over for brunch/lunch. It looks so attractive on the table and it's so easy to put together with the food processor, especially if you use your "plate" method. This time I used the mixed herbs option and I also added two fat cloves of garlic. Next time I think I will throw in some sharp cheddar as well.

 

[Quiltingqueen]

This was ok. I made it with out any add-ins and made the one big cake in the pan...I flipped it out onto a flat cookie sheet because none of my plates were big enough...it's hard to turn it out on a plate when the pan is hot...anyway the cookie sheet worked pretty well. I also added more flour than the recipe called for, and now I wonder if that is what made these taste a little bland to me? I'm not sure...but I like the idea and will try again...maybe adding some bacon like another reviewer suggested for added flavor.

 

[Shutterbugds]

These were great! I was looking for something different tonight instead of mashed or baked potatoes. I followed the recipe as written but did need to add extra flour. The family really enjoyed them and requested I make them again soon. Next time I may experiment with added ingredients just for the fun of it.

 

[Dropbear]

I really enjoyed this... My dad used too make this for us as kids. We called it "brownie's" flat like pancakes, i know that what "shermans" (yanks)call chocolate slice... we would have it smothered in (dead horse)sauce...eta BBQ or Tomato... Thanks for the recipe....

 

[VegeMight]

These were wonderful! I added cheese, corn and herbs and served with Mexican-style tomato salsa for SO and DS. As I don't eat white potato, I made a small batch for myself using sweet potato, with a touch of cinnamon. I used a rice bran oil spray and baked my batch in the oven, while the boys enjoyed theirs fried in butter and oil!! Thanks for a tasty, versatile recipe, Kooka!